Convention has declared that turkey must be thrown for Thanksgiving dinner always. Stout, golden brown, beaming with glaze and enrobed in side dishes, gravy and cranberry relish, the roasted turkey is sliced carefully and portioned to household members and guests on the table. The giblets and drippings are worked into rich gravy. On the side are mashed potatoes (sometimes sweet yams) and cranberry relish to spoon on the lot.
While it’s not utterly the most flavorful fowl around, turkeys in the United States were viewed fresh, affordable and appreciable in volume, which made it a winning festive main course, hands down. The poultry can be obtained freshly dressed or frozen. Don’t roast your frozen turkey the day you bought it. Designate sufficient time for the turkey to unfreeze perfectly in the refrigerator, around three days for a 15-pound turkey (that’s one day for every 5 pounds of meat). Otherwise you’ll wind up with a bird that’s not cooked through and be prone to food contamination particularly if you’re stuffing the turkey.
It’s also key to factor in the time you infuse the turkey with seasoning and marinades. You’ll take about overnight for the flavouring to seep into the meat. Otherwise, a few hours would be sufficient if you prefer to prepare it plainly with salt, pepper and butter.
There are various means to roast a turkey. The classic procedure is to rub it with salt and pepper plus herbs and a dot of butter. For a more delectable and moist turkey, the bird is bathed in a salt and water solution before roasting. Other turkey recipes for thanksgiving include seasoning it with fresh rosemary then sticking in lemon slices beneath the bird’s skin. It can be spice rubbed and brushed with a fruit glaze or maple before being roasted.
New means of cooking the fowl also abound. One way is to smoke it instead of roasting. Another is to marinate it for a day and then deep fry it in a vat or a deep pot (about 40 to 60 quarts) of hot oil. A tradition in the American south, deep frying produces a moist and flavorful turkey. Just be careful when frying in hot oil. Maybe the easiest way to roast a turkey and not wind up having to make a ceremony of carving it on the table is to just take the turkey parts like breast and thigh portions to roast in a pan.